Buffalo Mac and Cheese

Buffalo Mac and Cheese

Ok this start is the same for each of the mac and Cheese, you need 2 lbs of pasta of choice and you need to make a Bechamel Sauce.

Ingredients

3 sticks of unsalted butter
1 cup of flour
8 cups of milk
2 lbs of pasta of choice, cook 2 minutes less then it states on the package
1/4 to 1/2 teaspoon red pepper flakes
1/2 teaspoon of each of powdered garlic and onion
salt and pepper to taste

1 lb of mozzarella cheese grated
1 lb of goat cheese crumbled
1 lb of Chevre cheese crumbled
1/2 lb of Buffalo Blue cheese crumbled
2/3 cup of celery leaves chopped

6 to 8 large boneless chicken breast, skin removed, diced in 1 inch cubes
veggie oil
1/2 corn starch
1/2 cup flour

1/2 cup plus 2 to 3 table spoons Louisiana Hot sauce
1/4 cup apple vinegar
3 tables spoons of onion powder
3 tables spoons of garlic powder


Directions

Preheat Oven to 375 degrees

Now there are allot of things you need to do here at once - start with the chicken first Let's start with the sauce, place one stick of butter in a sauce pan and melt, then remove from heat and whisk in 1/2 cup Louisiana hot sauce, the apple vinegar, the onion and garlic powder and salt and pepper then set aside.

In a large skillet over medium high heat add enough veggie oil to skillet to be about 2 inches deep.

You will need a container with a lid that you can shake the fried chicken in with the hot sauce mixture.

Whisk together the corn starch and 1/2 cup of flour. Now you need to do to things at once here. Bring the cube chicken and the dredging mix to the stove with the skillet of oil. Now dredge the cubes of chicken in the mixture, pat off any excess mixture and drop them in the hot oil, fry about 2 to 3 minutes until crispy. Now only dredge the chicken right before fry and not before, they will be come doughy. As you remove the first batch of chicken drop it in the container and add about 1/4 cup of the hot sauce mixture, put the lid and shake. You want the chicken well coated; shake for a least a minute. Remove from the container and place on a plate: DO NOT DUMP the chicken out, you want the chicken coated not swimming in the sauce.
Repeat until all the chicken is cooked and coated.

Now start on the bechamel sauce and the pasta.

Place the water on for the pasta and bring to a boil and drop the pasta; remember to cook the pasta 2 minutes less then the package states

In a deep sauce pan place 2 sticks of butter over medium high heat. Once melted add the cup of flour and whisk until you have a golden yellow rue. Now add the milk and whisk to blend. Once the bechamel starts to thicken, salt and pepper to taste, red pepper flakes, 1/2 teaspoon of garlic and onion powder and add the 2 to 3 table spoons of Louisiana hot sauce. Once the sauce gets to the consistency of yogurt add in a 1/4 of each of the cheese with the exception of the blue. Whisk to melt and remove from heat and add 1/3 of a cup of the celery leaves and stir.

In a very large deep baking pan add the pasta and 1/2 of each of the cheese with the exception of the blue, toss to coat. Next add the bechamel sauce to the pan and toss to coat. Now add the chicken, the balance of the celery leaves and the blue cheese and toss to mix throughout. Top off with the balance of the cheese.

Cover with foil and bake for 25 minutes, then remove foil and bake over 15 minutes more or until golden brown and crispy.

Enjoy Cooking